The aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium lactate concentration (0%w/w, 1%w/w, 2% w/w) and pressure level (0.1 MPa, 300 MPa, 600 MPa). Results showed that process factors not only improved the mass transfer during the infusion process but also the solid gain was restricted by the incorporation of the calcium salt. The synergetic effect of pressure level and the addition of calcium salt preserved the mechanical properties. The tonality and chromaticity parameters of mango cubes were preserved by the antagonistic effect of the pressure level and sorbitol concentration. All microbiological counts were below the detection level. The most effective process was 600 MPa-60°Brix-2% w/w since it produced an 81.9% of inactivation of the polyphenol oxidase enzyme, which will allow preserving the final product.

Industrial relevance

The sensory and nutritional properties of fruit-based products are the main factor, determining the acceptance by consumers. During processing, these properties can be affected by different process factors, so there is a great interest in developing new processing methods that would enable the preservation of the quality properties of the fresh fruit. The present study showed that the application of the high pressure-assisted infusion process could be a promising alternative to preserve the quality of mango cubes. Therefore, based on the results, criteria for commercial production of high-quality mango cubes conserved in a sorbitol solution with adequate safety requirements could be established.

中文翻译：

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高压输液在芒果片上的应用：对品质特性的影响

这项研究的目的是评估高压辅助输液处理对芒果块质量特性的影响。研究的因素是：山梨糖醇浓度（20°Brix，40°Brix，60°Brix），乳酸钙浓度（0％w / w，1％w / w，2％w/ w）和压力水平（0.1 MPa，300 MPa，600 MPa）。结果表明，工艺因素不仅改善了输液过程中的传质，而且固体增益受到钙盐掺入的限制。压力水平和添加钙盐的协同作用保留了机械性能。压力水平和山梨糖醇浓度的拮抗作用保留了芒果立方体的色调和色度参数。所有微生物计数均低于检测水平。最有效的方法是600 MPa-60°Brix-2％w / w，因为它使多酚氧化酶的失活率为81.9％，这将保留最终产物。

行业相关性

水果基产品的感官和营养特性是决定消费者接受程度的主要因素。在加工过程中，这些特性可能会受到不同工艺因素的影响，因此，人们非常关注开发能够保持新鲜水果品质特性的新加工方法。本研究表明，高压辅助输注工艺的应用可能是保留芒果块质量的有前途的替代方法。因此，根据结果，可以建立商业化生产山梨糖醇溶液中保存的，具有足够安全要求的优质芒果块的标准。